Post by archerychic on May 24, 2013 12:11:41 GMT -5
Deer-chilada Casserole
Here’s another family friendly and yummy recipe! It takes only about 15 minutes of prep and 40 minutes to bake. I made this for dinner this evening, my boys loved it! Serves about 6 people depending on how hungry they are...
1 TBL canola oil
½ onion (chopped)
1 lb deer burger
1 TBL Chili powder*
1 tsp cayenne pepper*
½ tsp ground cumin*
½ tsp salt*
½ tsp pepper*
1 can black beans drained and rinsed
* you can substitute ½ of a packet of your favorite Taco Seasoning for these spices
Heat oil in a skillet. Cook onion until starting to soften. Add burger and spices and cook until burger is almost browned. Add ½ can of beans. Continue to cook until beans are hot and burger is completely cooked. Set aside.
2 cans tomato sauce
1 TBL Chili powder*
1 tsp cayenne pepper*
½ tsp ground cumin*
½ tsp salt*
½ tsp pepper*
* you can substitute the other ½ of a packet of your favorite Taco Seasoning for these spices
Mix thoroughly in a bowl and set aside.
12 corn tortillas cut into quarters
2 cups shredded cheese (I like Kraft Mexican blend shredded cheese)
Spray a 9” square baking dish with Pam. Sthingy ¼ cup of tomato sauce into pan. Arrange about 8 tortilla wedges in the bottom of the pan until most of the bottom is covered.
Add about ½ cup of meat mixture and spread evenly.
Add about 1/3 cup of cheese and spread evenly.
Add ½ cup of tomato sauce and spread evenly.
Repeat layers until all of the meat mixture is used. Top with a final layer of tortilla wedges, tomato sauce, and cheese. Bake uncovered at 350° for 35-45 minutes or until top is golden brown and casserole is heated to at least 150° in the middle.
Serve with Spanish rice (to which you have added the rest of the black beans), and a fresh salad. And maybe a margarita, or two, or three…
Here’s another family friendly and yummy recipe! It takes only about 15 minutes of prep and 40 minutes to bake. I made this for dinner this evening, my boys loved it! Serves about 6 people depending on how hungry they are...
1 TBL canola oil
½ onion (chopped)
1 lb deer burger
1 TBL Chili powder*
1 tsp cayenne pepper*
½ tsp ground cumin*
½ tsp salt*
½ tsp pepper*
1 can black beans drained and rinsed
* you can substitute ½ of a packet of your favorite Taco Seasoning for these spices
Heat oil in a skillet. Cook onion until starting to soften. Add burger and spices and cook until burger is almost browned. Add ½ can of beans. Continue to cook until beans are hot and burger is completely cooked. Set aside.
2 cans tomato sauce
1 TBL Chili powder*
1 tsp cayenne pepper*
½ tsp ground cumin*
½ tsp salt*
½ tsp pepper*
* you can substitute the other ½ of a packet of your favorite Taco Seasoning for these spices
Mix thoroughly in a bowl and set aside.
12 corn tortillas cut into quarters
2 cups shredded cheese (I like Kraft Mexican blend shredded cheese)
Spray a 9” square baking dish with Pam. Sthingy ¼ cup of tomato sauce into pan. Arrange about 8 tortilla wedges in the bottom of the pan until most of the bottom is covered.
Add about ½ cup of meat mixture and spread evenly.
Add about 1/3 cup of cheese and spread evenly.
Add ½ cup of tomato sauce and spread evenly.
Repeat layers until all of the meat mixture is used. Top with a final layer of tortilla wedges, tomato sauce, and cheese. Bake uncovered at 350° for 35-45 minutes or until top is golden brown and casserole is heated to at least 150° in the middle.
Serve with Spanish rice (to which you have added the rest of the black beans), and a fresh salad. And maybe a margarita, or two, or three…